buttermilk scones
21 May 2012
A few weeks ago I professed my love for Bonne Maman blackberry confiture. Well that bottle is now empty so I was forced to open the jar of Bonne Maman raspberry jam that was in the cupboard, but what to eat with it? Well scones of course!
One of my former workmates, Jane, was the best scone maker I've ever met. I normally use her scone recipe but this time I decided to make lemonade scones, a recipe I'd not tried before. This recipe ditches the usual egg, butter and milk for cream and lemonade. I didn't want sweet scones so I used soda water instead of lemonade and as I can't eat cream I used buttermilk instead. With so many substitutions I wasn't too sure if the scones would turn out light and fluffy like a good scone should.
Scones are quick to make and need to be handled as little as possible before they're baked in a hot oven.
I like soft scones, so as soon as they're cooked I wrap the scones in a clean dry tea towel and let them cool a little before devouring.
I like to serve the scones with either ricotta and jam or a smear of butter and jam and a pot of tea, of course.
Scones don't keep well, in fact they turn into rocks the day after they're baked, so I froze the leftovers. The verdict - these were pretty good scones, which I'm planning to make again if only so I can have a little more of that raspberry jam.
I hope you all had lovely weekends. See you all again on Wednesday,
Jillian
One of my former workmates, Jane, was the best scone maker I've ever met. I normally use her scone recipe but this time I decided to make lemonade scones, a recipe I'd not tried before. This recipe ditches the usual egg, butter and milk for cream and lemonade. I didn't want sweet scones so I used soda water instead of lemonade and as I can't eat cream I used buttermilk instead. With so many substitutions I wasn't too sure if the scones would turn out light and fluffy like a good scone should.
Scones are quick to make and need to be handled as little as possible before they're baked in a hot oven.
I like soft scones, so as soon as they're cooked I wrap the scones in a clean dry tea towel and let them cool a little before devouring.
I like to serve the scones with either ricotta and jam or a smear of butter and jam and a pot of tea, of course.
Scones don't keep well, in fact they turn into rocks the day after they're baked, so I froze the leftovers. The verdict - these were pretty good scones, which I'm planning to make again if only so I can have a little more of that raspberry jam.
I hope you all had lovely weekends. See you all again on Wednesday,
Jillian
